This past Sunday (January 29) provided another occasion to lunch at O Moulin in Carsac, this time with good friends Suzanne and Mark. It also gave me a chance to show off, in today’s dish du jour post, the kind of artistry and creativity that the chef at O Moulin applies to a plate.
The dish du jour I’m highlighting today is a dessert, and it’s one that I normally avoid because I find it just a bit blah. In English it’s a rum baba; in French it’s a baba au rhum. It’s simple enough: a yeast-risen cake that is soaked in a sweet rum syrup. Often it’s topped with whipped cream, which I’ll admit elevates it at least a bit.
But here is what I had for my dessert at last Sunday’s lunch: the cake was soaked in walnut liqueur, topped with a ring of whipped cream, decorated with a fine pastry leaf and a candied walnut half; and then finished off with a quenelle of walnut ice cream. Voilà:
My lunch had begun with the entrée of scallops that I featured in my post of January 18, and then went on to the plat principal of confit pork cheeks served on a bed of polenta. The baba was pretty much a perfect ending.
Wow, that leaf is really pastry???
Yes. Actually I would call it a tuile — a soft cookie that hardens (gets more crisp) as it cools. Often they are rolled or turned into cups, but they can also be made into shapes. The batter is spread thinly over a mould, and then baked.
O Moulin is a guaranteed top quality meal. Cannot fault them.
That dessert looks yummy, we must have a repeat x